Mongolian Beef Recipe: Easy, Flavor-Packed Weeknight Stir-Fry
This Mongolian Beef Recipe brings tender, caramelized beef strips together with a sweet-savory ginger–garlic sauce for a lightning-fast, restaurant-style dinner.
Full Recipe Introduction
If you’re craving takeout vibes but want to keep dinner homemade, this Mongolian Beef Recipe is the answer. Tender strips of flank steak get tossed in cornstarch, seared to crisp-edged perfection, then bathed in a silky sauce that walks the line between sweet and salty. I love serving it over jasmine rice or spooning it on top of spiralized zucchini noodles for a low-carb twist—versatility you rarely get from delivery apps.
I first dug into a version of this dish at a tiny Denver spot about 20 years ago. The sauce clung to every bite, and I’ve chased that mouthfeel ever since. After dozens of kitchen tests, I landed on 1/3 cup light brown sugar for brightness, ½ cup low-sodium soy sauce for depth, plus a dash of chili flakes for heat if you’re feeling bold. Nutrition-wise, one hearty portion runs about 450 calories, 32 g protein, 25 g carbs and 15 g fat (logged via MyFitnessPal). You know what? It’s a solid weeknight winner—fast, filling and family-friendly.
Why You’ll Love This Mongolian Beef Recipe (H2)
• 30-minute meal from fridge to table—no marathon cooking sessions.
• Lean beef plus sugar-swap options keep it lighter.
• Crowd-pleaser: kids, grandparents and in-laws all give it two thumbs up.
• One-pan stir-fry saves on sink duty.
• High protein (around 30 g per serving) supports active lifestyles.
• Perfect for make-ahead meal prep lunches.
• Grain-free friendly with cauliflower rice or lettuce wraps.
• Budget-friendly—under $10 for four servings.
• Fully adjustable spice and veggie levels—play with peppers or snap peas.
Ingredients for the Mongolian Beef Recipe (H2)
• 1 lb (450 g) flank steak, thinly sliced against the grain (freeze 15 min first for sharper cuts)
• 2 Tbsp cornstarch (gives the beef a light, crispy coating)
• 2 Tbsp vegetable oil or avocado oil (high-heat frying)
• 3 cloves garlic, minced (fresh delivers best flavor)
• 1 Tbsp fresh ginger, grated (or 1 tsp ground ginger if you’re in a pinch)
• ½ cup low-sodium soy sauce (Kikkoman or San-J tamari for gluten-free)
• ¼ cup water
• 1/3 cup light brown sugar, packed (coconut sugar works for paleo)
• 1 tsp chili flakes (optional—boosts heat)
• 4 green onions, sliced on the diagonal (plus extra for garnish)
• 1 tsp sesame oil (finishing touch)
• 1 tsp toasted sesame seeds (optional, for crunch)
Directions for Mongolian Beef (H2)
- Prep the beef: Trim fat, pat slices very dry, then toss in cornstarch until each strip is lightly coated. Tip: Seal in a zip-top bag and give it a shake—minimal mess.
- Heat your skillet or wok over medium-high until it just starts to shimmer. Add oil. You want that sizzle when the beef hits the surface.
- Sear in batches: Lay strips flat, don’t crowd, and cook 1–2 min per side until golden. Transfer to a plate; leave any browned bits in the pan.
- Aromatics next: Lower heat to medium. Add garlic and ginger; stir 30 sec until fragrant but not burnt.
- Build the sauce: Stir in soy sauce, water and brown sugar, scraping up the fond. Let it bubble gently; it should thicken without roaring boil-overs.
- Spice tip: Stir in chili flakes now for even heat distribution.
- Combine beef and sauce: Return strips to the pan, toss so sauce coats every piece, then let rest off-heat for a minute so flavors meld.
- Finish strong: Drizzle sesame oil, toss in green onions, then taste—add more soy for salt or a pinch more sugar for sweetness.
- Serve immediately over rice, noodles or cauliflower rice. Garnish with extra green onions and sesame seeds for that restaurant look.
Servings & Timing (H2)
Makes 4 generous servings (about 3 cups saucy beef).
Prep Time: 10 minutes (including quick beef-slicing hack)
Cook Time: 15–20 minutes (fast sear, swift sauce)
Total Time: ~30 minutes
Variations for Mongolian Beef Recipe (H2)
• Cauliflower rice base: Swap rice for cauliflower “rice” to slash carbs.
• Chicken twist: Use thinly sliced chicken thighs instead of beef.
• Tropical flair: Stir in ½ cup pineapple chunks in step 7.
• Crunch factor: Toss in toasted cashews or peanuts just before serving.
• Veggie boost: After step 3, add broccoli florets or sliced bell peppers and cook until tender-crisp.
• Smoky edge: Stir ½ tsp smoked paprika into the sauce.
Storage & Reheating (H2)
Refrigerate in an airtight container up to 4 days; freeze in individual, freezer-safe bags up to 2 months. For make-ahead lunches, pack rice and beef separately—keeps textures fresh. To reheat, warm gently in a skillet with a splash of water or microwave covered in 30-sec intervals, stirring between.
Notes (H2)
• Sharp knife = even, quick-cooking slices. Freeze steak 10–15 min first if you struggle with thin cuts.
• If sauce gets too thick, add a teaspoon of water at a time until glossy.
• Marinate the beef in 1 Tbsp soy and 1 tsp ginger for 10 min before cooking for extra depth.
• I once left the sauce a tad too long and ended up with a candy-like glaze—fun in small doses, but not every day.
• For a bit of tang, stir in ½ tsp rice vinegar right before serving.
• Love labels? I use WP Recipe Maker’s recipe card plugin so readers can click Print or Save to Meal Planner.
FAQs about Mongolian Beef Recipe (H2)
Q: Can I make this gluten-free?
A: Yes—swap soy sauce for tamari or coconut aminos.
Q: How spicy is it?
A: By default, it’s mild. Boost the chili flakes or add fresh sliced chilies for real heat.
Q: Best beef cut?
A: Flank steak or skirt steak are top picks; sirloin tip also works if thinly sliced.
Q: Can I double the batch?
A: Sure—just sear in batches so the meat browns, not steams.
Q: How to thicken the sauce?
A: The cornstarch dusting on the beef helps, plus simmer the sauce 60–90 sec until reduced.
Q: What’s with the name?
A: It’s a Taiwanese-style dish named “Mongolian” for flair, not a traditional Mongolian recipe.
Q: Is it freezer-friendly?
A: Absolutely—portion into freezer bags for up to 2 months, then thaw overnight.
Q: Meal-prep tips?
A: Slice beef and prep aromatics a day ahead. Keep beef dry until cooking to maintain that crisp crust.
Conclusion (H2)
This Mongolian Beef Recipe nails that sweet-umami combo we all crave, and it’s on the table in just half an hour. It’s flexible, protein-rich and perfect for busy families or casual dinner parties. Why not give it a whirl tonight, leave a note below on your favorite tweak, and then swing by my Beef and Broccoli recipe for more stir-fry inspiration?
Mongolian Beef Recipe: Easy, Flavor-Packed Weeknight Stir-Fry
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 2 Tbsp cornstarch gives the beef a light, crispy coating
- 2 Tbsp vegetable oil or avocado oil high-heat frying
- 3 cloves garlic minced (fresh delivers best flavor)
- 1 Tbsp fresh ginger grated (or 1 tsp ground ginger if you’re in a pinch)
- 1/2 cup low-sodium soy sauce Kikkoman or San-J tamari for gluten-free
- 1/3 cup light brown sugar packed (coconut sugar works for paleo)
- 1 tsp chili flakes optional—boosts heat
- 4 green onions sliced on the diagonal (plus extra for garnish)
- 1 tsp sesame oil finishing touch
- 1 tsp toasted sesame seeds optional, for crunch
Instructions
- Trim fat, pat slices very dry, then toss in cornstarch until each strip is lightly coated.
- Over medium-high until it just starts to shimmer. Add oil. You want that sizzle when the beef hits the surface.
- Lay strips flat, don’t crowd, and cook 1–2 min per side until golden. Transfer to a plate; leave any browned bits in the pan.
- Lower heat to medium. Add garlic and ginger; stir 30 sec until fragrant but not burnt.
- Stir in soy sauce, water and brown sugar, scraping up the fond. Let it bubble gently; it should thicken without roaring boil-overs.
- Stir in chili flakes now for even heat distribution.
- Return strips to the pan, toss so sauce coats every piece, then let rest off-heat for a minute so flavors meld.
- Drizzle sesame oil, toss in green onions, then taste—add more soy for salt or a pinch more sugar for sweetness.
- Over rice, noodles or cauliflower rice. Garnish with extra green onions and sesame seeds for that restaurant look.
